Ingredients with Measurements:
- 1 pound of cylinder-shaped rice cake
- 4 cups of water
- 7 dried anchovies
- 6 x 6-inch dried kelp
- ½ onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of gochugaru (Korean chili flakes)
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of corn syrup
- 1 tablespoon of sesame oil
- 1 cup of cabbage, sliced
- 2 green onions, sliced
- 1 hard-boiled egg, sliced
Special equipment needed:
- Large pot
- Strainer
- Wooden spoon
Step-by-step instructions:
1. Soak the rice cake in cold water for 30 minutes.
2. In a large pot, add water, anchovies, kelp, onion, and garlic. Boil for 15 minutes.
3. Remove the anchovies and kelp from the pot.
4. Add gochujang, gochugaru, soy sauce, sugar, corn syrup, and sesame oil to the pot. Stir well.
5. Add the rice cake and cabbage to the pot. Cook over medium heat for 10 minutes, stirring occasionally.
6. Add the green onions and hard-boiled egg to the pot. Cook for an additional 5 minutes.
7. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 7g
Carbohydrates: 70g
Protein: 7g
Substitutions for ingredients:
- Dried anchovies can be substituted with fish sauce.
- Dried kelp can be substituted with vegetable broth.
- Cabbage can be substituted with any leafy green vegetable.
Variations:
- Add seafood such as shrimp or squid.
- Add sliced beef or chicken.
- Add cheese for a fusion twist.
Tips and tricks:
- Soak the rice cake in cold water to soften it before cooking.
- Adjust the amount of gochujang and gochugaru to your desired level of spiciness.
- Use a wooden spoon to stir the rice cake to prevent it from breaking apart.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with a sprinkle of sesame seeds on top.
Garnishes:
Sesame seeds, chopped cilantro, sliced green onions.
Pairings:
Kimchi, pickled vegetables, steamed rice.
Suggested side dishes:
Japchae (Korean glass noodles), Mandu (Korean dumplings), Korean fried chicken.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water.
- If the rice cake is too hard, soak it in warm water for a few minutes before cooking.
Food safety advice:
- Make sure to cook the rice cake thoroughly before consuming.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Tteokbokki is a popular Korean street food that originated in the Joseon Dynasty. It was originally made with just rice cakes and soy sauce, but over time, the recipe has evolved to include spicy ingredients such as gochujang and gochugaru.
Flavor profiles:
Spicy, savory, slightly sweet.
Serving suggestions:
Serve hot as a main dish.
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Region: Korean